Spring Orzo Salad

A light and fresh orzo salad, easy to make and even easier to eat!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 generous servings
Author Lane


  • 4 cups chicken broth
  • 2 cups orzo
  • 1 15 ounce can cannelini beans, drained and rinsed
  • 1 2.25 ounce can sliced black olives, drained and rinsed
  • 2 cups grape tomatoes sliced (or quartered if yours are large)
  • 1 cup red onion finely chopped
  • 2/3 cup chopped basil
  • 1/4 cup chopped mint
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • kosher salt and ground pepper to taste


  1. Place the chicken broth in a sauce pan, cover and bring to a boil.
  2. Add the orzo, stirring gently.
  3. Cover the sauce pan and cook orzo under tender, about 7 minutes. Don't forget to stir occasionally or your orzo will stick together.
  4. Drain the orzo, discarding the chicken stock.
  5. Place the orzo in a large bowl, tossing occasionally to prevent sticking.
  6. Allow the orzo to cool completely.
  7. While orzo is cooling, make the vinaigrette.
  8. Place the red wine vinegar, olive oil, lemon juice, honey, salt, and pepper into a mason jar and shake vigorously until combined. Set aside.
  9. Toss cooled orzo with cannelini beans, black olives, tomatoes, red onion, basil and mint.
  10. Coat with vinaigrette.
  11. Season salad with salt and pepper to taste.